40g butter
1 medium brown onion, finely chopped
2 garlic cloves, crushed
2 rashers middle bacon, rind removed, finely chopped
2 tablespoons chopped fresh sage leaves
1 1/2 cups fresh white breadcrumbs
1 egg, lightly beaten
2kg boned rolled loin of pork, rind scored
2 tablespoons olive oil
2 teaspoons sea salt
Notes
Preparing stuffed pork: Slice crossways through thickest part of meat, without cutting all the
way through, to form one long piece. Spread onion mixture over cut side of loin. Roll up to
enclose. Tie pork with kitchen string at 3cm intervals.
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